Ingredients
- 1 cup olive oil
- 5 Tbsp. red wine vinegar
- 2 Tbsp. fresh thyme leaves
- 2 large garlic cloves, peeled
- 1 1 1/2-pound flank steak
- 18 large shallots, peeled, halved through the root end
- 8 cups mixed salad greens (about 8 ounces)
- 1 cup crumbled shilled soft fresh goat cheese (about 4 ounces)
Preparation
Step 1
Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing to taste with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.) Meanwhile, preheat oven to 450 degrees F. Toss shallots and 2 Tbsp. dressing on rimmed baking sheet to coat. Roast shallots until brown and tender, stirring occasionally, about 20 minutes. Preheat broiler. Place steak, with marinade still clinging, on broiler pan. Broil steak to desired doneness, about 4 minutes per side for medium rare. Transfer to board; let rest 5 minutes. Slice thinly across grain on slight diagonal. Place greens and roasted shallots in large bowl; toss with enough dressing to coat. Mound salad on large platter; surround with steak slices. Sprinkle goat cheese over. Serve, passing remaining dressing separately. Makes 4 servings.